Duck eggs. Have you tried them? They are pretty awesome. It took me a while to work up to duck eggs. I mean, the chicken eggs I buy from farmers seemed so wonderful–why mess with a good thing? I decided to take the plunge at the farmer’s market a few weeks ago and I may never go back.
Duck eggs are like chicken eggs times two. They have very large, orange yolks and are much richer in taste than chicken eggs. I love them scrambled or fried sunny side up, but they are also terrific in baked goods. Nutritionally, they have more omega 3 fatty acids and almost double the protein of chicken eggs. They also have more fat and calories than chicken eggs, so if you are watching your weight carefully, you’ll want to be mindful of that.
This recipe is a simple way to make the most of the flavor of duck eggs with very little added. I love this recipe for a quick breakfast or lunch, especially when I am craving protein. Of course, you can do this exact recipe with chicken eggs–just make sure they are good quality eggs!
Scrambled Duck Egg Burrito (serves 1)
- Coconut oil cooking spray or 1 teaspoon coconut oil
- 1 small, whole wheat tortilla
- 2 duck eggs
- Kosher or sea salt and ground black pepper
- 1 Tbsp. queso fresco
- 1 teaspoon salsa
- Heat a small skillet sprayed or lightly coated with coconut oil over medium low heat.
- When pan is warm, add the tortilla and cook for 1-2 minutes. Flip and warm the second side for another minute. Remove the tortilla to a plate and set aside
- Crack the eggs into a small bowl and use a fork to scramble the egg whites and yolks.
- Pour the eggs into the pan and use the fork to keep the eggs moving in the pan. Cook eggs until opaque and just barely cooked–about 2 minutes. Season with salt and pepper to taste.
- Top the tortilla with the egg.
- Crumble the queso fresco onto the egg.
- Top with salsa. Roll the burrito and serve immediately.